RABBIT PATTIES

Cut off about 6oz. of meat from a cooked rabbit, and mince

From 1922:

Cut off about 6oz. of meat from a cooked rabbit, and mince it very finely; add a small, parboiled onion chopped up very finely, 2 teaspoonfuls of chopped parsley, salt and pepper to taste, and enough white sauce to make it nice and moist. Line as many patty-pans as are required with pastry, and bake in the oven. Heat the mince carefully in a double saucepan, and when the patty cases are ready fill with the mince. Sprinkle a little chopped parsley on top, and serve at once.

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